Summer desserts!

 

1. No-Bake Cheesecake

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 2 packages (8 oz each) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream

Instructions:

1. Crust: Mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
2. Filling: In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
3. Assemble: Spread the filling over the crust. Refrigerate for at least 4 hours or until set.

2. Watermelon Popsicles

Ingredients:

• 4 cups seedless watermelon, cubed
• 1 tablespoon lime juice
• 1-2 tablespoons honey (optional)

Instructions:

1. Blend: Puree the watermelon in a blender until smooth. Add lime juice and honey to taste.
2. Freeze: Pour the mixture into popsicle molds and insert sticks. Freeze for at least 4 hours or until solid.

3. Strawberry Shortcake

Ingredients:

• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 package shortcake biscuits or sponge cakes
• Whipped cream

Instructions:

1. Prepare Strawberries: Toss the sliced strawberries with sugar and let sit for 30 minutes to macerate.
2. Assemble: Split the shortcake biscuits, top with strawberries and their juice, and add a generous dollop of whipped cream.

4. Frozen Yogurt Bark

Ingredients:

• 2 cups Greek yogurt
• 2-3 tablespoons honey or maple syrup
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granola

Instructions:

1. Mix: In a bowl, combine Greek yogurt and honey or maple syrup.
2. Spread: Spread the yogurt mixture evenly on a baking sheet lined with parchment paper.
3. Top: Sprinkle berries and granola on top.
4. Freeze: Freeze for at least 3 hours or until firm. Break into pieces to serve.

5. Lemon Sorbet

Ingredients:

• 1 cup water
• 1 cup granulated sugar
• 1 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest

Instructions:

1. Make Syrup: In a saucepan, combine water and sugar. Heat until sugar is dissolved. Let cool.
2. Mix: Combine the cooled syrup with lemon juice and lemon zest.
3. Freeze: Pour the mixture into a shallow dish and freeze. Stir every 30 minutes until the sorbet is slushy and firm.

Enjoy these refreshing and easy summer desserts!